One of my favorite meals is a crispy, crusted fish, and I used to be delighted when I'd go out to a restaurant and see it on the menu. That is, until the day I educated myself and looked up the nutrition facts of a certain macadamia nut-crusted mahi mahi. Aside from being startled by the amount of fat and calories in one dish, I became seriously determined to revamp this entree and make it lighter AND delicious!
After much recipe testing, I finally came up with the perfect solution: light and flaky tilapia coated in ground flaxseeds and (cooked) quinoa, then sauteed in coconut oil. The flax and quinoa crust creates the perfect crunch, and the coconut oil makes it taste summery and tropical. Top it with my fruity mango-avocado salsa and this is your ticket to an exciting, healthy, and satisfying dinner!
While I may be a bit biased, I think this recipe beats any of those restaurant entrees I used to order. Plus, knowing how nutritious each ingredient is makes it all the more satisfying! (For tips on buying the safest and most sustainable seafood, check out the Monterey Bay Aquarium's Seafood Watch.)